Combination Cooking Fundamentals

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats.

These types of cooking methods require long, gentle cooking to turn tougher cuts of meat into those fork-tender dishes that we often refer to as “comfort foods”.

In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.